Savory Crab Stuffed Mushrooms
Savory crab stuffed mushrooms are an elegant and flavorful appetizer, perfect for any gathering or cozy dinner at home.
Ingredients
Mushrooms
- 24 pieces Brown mushrooms, large Choose large, firm mushrooms for stuffing.
Stuffing Mixture
- ¾ lb Crabmeat Fresh is better, canned works as well if drained.
- 2 tablespoons Fresh lemon juice For added flavor.
- ½ cup Panko bread crumbs For texture.
- ½ cup Unsalted butter, melted To bind the mixture.
- ½ cup Parmesan cheese, grated Divided into two parts.
- 3 teaspoons Dijon mustard
- 2 teaspoons Horseradish
- 1 teaspoon Garlic powder
- ½ teaspoon Onion powder
- 2 tablespoons Fresh parsley, chopped For garnish.
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Lightly grease an 8×13-inch baking pan.
- In a large bowl, add the crabmeat and drizzle with lemon juice. Gently stir in the panko bread crumbs, melted butter, and half of the Parmesan cheese.
- Add the Dijon mustard, horseradish, garlic powder, and onion powder to the mixture. Mix everything until well combined.
- Remove the stems from the mushrooms and fill each cap generously with the crab mixture.
- Place the filled mushrooms in the prepared pan and sprinkle the remaining Parmesan cheese on top.
Baking
- Bake for 15–20 minutes, or until the mushrooms are tender and the filling is golden and bubbly.
- Garnish with chopped fresh parsley and serve immediately.
Notes
Serve hot out of the oven. Pairs well with a refreshing salad or light dip. Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, place them in the oven at 350°F (175°C) for about 10 minutes.